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ALL NATURAL CRACKED WHEAT

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Common questions

Is ALL NATURAL CRACKED WHEAT healthy?

ALL NATURAL CRACKED WHEAT scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This product contains a simple ingredient list with wheat flour, malted barley flour, cracked wheat, water, salt, and yeast, which are generally considered wholesome and minimally processed for a bread product.

How processed is ALL NATURAL CRACKED WHEAT?

ALL NATURAL CRACKED WHEAT is NOVA Group 3: Processed Foods.

Which ingredients drive ALL NATURAL CRACKED WHEAT's score?

In Scout's ingredient-by-ingredient analysis, Wheat flour is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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ALL NATURAL CRACKED WHEAT

Heidelberg Bread Company
70 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Heidelberg Baking Co.
Category Bread
Summary

This product contains a simple ingredient list with wheat flour, malted barley flour, cracked wheat, water, salt, and yeast, which are generally considered wholesome and minimally processed for a bread product. The absence of harmful additives such as artificial colors, flavors, or preservatives contributes positively to its score. However, as a processed food, it is subject to a processing level cap, which limits its maximum potential score.

Key ingredients 6

Malted barley flour
Neutral

Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that can aid in the fermentation process. However, it is typically used in small amounts and does not significantly impact nutritional content.

Benefits

Can improve the flavor and texture of baked goods and may aid in fermentation.

See more about Malted barley flour →
Water
Neutral

Water is a fundamental ingredient in baking, providing moisture and aiding in the mixing process. It is essential for the activation of yeast and gluten development. As a basic component, it does not contribute additional nutrients.

Benefits

Essential for hydration and necessary for the baking process, though it does not provide nutritional benefits.

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Cracked wheat
Neutral

Cracked wheat is a whole grain that retains more nutrients and fiber compared to refined flour. It can contribute to a more complex texture and flavor in baked goods. However, the overall impact depends on the proportion used in the product.

Benefits

Provides fiber and nutrients typical of whole grains, contributing to digestive health and sustained energy.

Salt
Neutral

Salt is used to enhance flavor and control yeast activity in baking. It is a necessary component for taste but should be consumed in moderation due to potential health impacts. Excessive salt intake can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and plays a role in the baking process by controlling yeast activity.

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Yeast
Neutral

Yeast is a crucial ingredient in bread-making, responsible for fermentation and leavening. It helps dough rise and contributes to the texture and flavor of the bread. Yeast itself does not provide significant nutritional benefits.

Benefits

Essential for fermentation and leavening in bread-making, contributing to texture and flavor.

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Wheat flour
Bad

Refined grain flour stripped of bran and germ.

Risks

Consumption of refined wheat flour can contribute to blood sugar spikes and may lack essential nutrients found in whole grains.

Benefits

Provides carbohydrates necessary for energy, though it lacks the fiber and nutrients of whole grain options.

See more about Wheat flour →

Processing

Group 3 · Processed

Processed Foods

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